Recipe: Simple Roots with Miso
Autumn roots with their warm colors and sweet tastes are wonderfully
strengthening, comforting foods. One cup of sliced daikon radish, for
instance, supplies as much calcium as a cup of whole dairy milk. Carrots
are rich in carotenoids which promote skin and eye health and
rutabagas are high in zinc.
If you don’t already have a good sharp Japanese or European knife,
treat yourself to one for easily slicing through sturdy roots. Have fun
creating your own unique root dishes. Try the one below to get you
Serves four to five
4-5 tsp olive oil
2 cups chopped red onion
2 cloves chopped garlic
2 cups carrots cut diagonally
½ cup daikon radish cut diagonally
½ cup rutabaga cut diagonally
½ cup fresh parsley
4-5 tsp South River Sweet Tasting Brown Rice
or another of our light miso varieties
¼ cup mixed roasted nuts
Sautéed turnip greens and garlic accompany the root dish.
1. Heat olive oil in a sturdy pan. When oil is hot, add chopped onion and garlic. Stir gently for about 1 minute.
2. Add chopped carrot, daikon and rutabaga. Cover and cook on medium heat for 5-6 minutes, stirring occasionally.
3. Add chopped parsley. Cook for 1 minute.
4. Dilute miso in 2 tsp of water and stir into the roots. Turn off heat, cover and let sit 1-2 minutes.
5. Top with roasted mixed nuts.